6    Eggs; separated
3/4 c  Sugar
2 c  Heavy cream
2 c  Milk
1 ts Vanilla
1/2 c  Cognac or whiskey
1/4 c  Rum
Ground nutmeg

Beat egg yolks with 1/2 c sugar until thick; stir in milk, vanilla and
liquor. Beat egg whites with 1/4 c sugar until stiff peaks are formed;
fold into mixture. Beat cream until soft peaks are formed; stir into
mixture. store in refrigerator over night; sprinkle with nutmeg when
served.

(If you will not be using a copper bowl for beating the egg whites then
you will need to add 1/8 t cream of tartar to them first).

The liquor can be increased or deleted depending on personal taste.